Irish Beef Stew Recipe

Honestly, stew in general wasn’t even something I cared about when I was younger. It always sounded like one of those things that sat on the stove forever while you waited around getting hungrier and crankier.

Then one cold evening years ago, I tried making a real slow cooked beef stew for the first time. Not rushed. Not thrown together. I let it take its time, and somewhere in that process I realized stew isn’t just food. It’s a mood. It changes the whole house.

This Irish beef stew is the one I keep coming back to. It’s simple, deeply comforting, and the kind of meal that makes people linger at the table longer than usual. No fancy tricks. Just patience and a few ingredients doing exactly what they’re supposed to do.

Why This Stew Became My Go-To Cold Weather Meal

There’s something about the combination of beef, potatoes, and slow simmered vegetables that just feels grounding. Not exciting in a flashy way. More like the food version of putting on your favorite old sweatshirt.

I love that it doesn’t demand perfection. I’ve overcooked it. Undersalted it. Forgotten it in the oven longer than planned. It still turned out good. That kind of forgiveness is rare in cooking.

The biggest surprise for me was how much flavor develops from such basic ingredients. You don’t need a complicated spice list. The magic really comes from browning the meat properly and letting everything cook low and slow until the beef practically gives up and becomes tender.

I also learned the hard way that rushing onions ruins everything. Once I slowed down and let them soften fully, the stew tasted completely different. Sweeter. Richer. More like what I had hoped it would be all along.

Ingredients I Used for the Recipe

• 2 tbsp olive oil - for browning the beef and building the first layer of flavor.
• 700 g or 1½ lbs stewing beef - cut into chunks, this becomes tender after slow cooking.
• 1 tsp salt and pepper - simple seasoning to bring out the natural taste of the meat.
• 1 medium onion, chopped - adds sweetness and depth as it cooks down.
• 3 to 4 sprigs fresh thyme or 1 tsp dried thyme - gives that earthy, classic stew aroma.
• 1 clove garlic, minced - just enough to add warmth without overpowering.
• 2 tbsp flour - helps thicken the stew slightly as it cooks.
• 500 ml or 2 cups water or beef stock, divided - forms the base of the cooking liquid.
• 440 ml or 1 can stout beer - adds richness and deep flavor to the broth.
• 1 bay leaf - a small addition that quietly builds background flavor.
• 4 medium carrots, cut into chunks - bring sweetness and hold their shape well.
• 4 medium waxy potatoes, cut into large pieces - make the stew hearty and filling.

How to make Irish Beef Stew?

Step 1 - Preheat and Get Ready

I start by preheating the oven to 160°C or 300°F. This is a gentle temperature, which is exactly what you want. Stew is not something you blast with heat. It needs time, not intensity.

Step 2 - Brown the Beef Properly

I heat the olive oil in a heavy pot and brown the beef in batches. This part matters more than people think. If you crowd the pan, the meat steams instead of browns, and you lose a ton of flavor.

I wait until I see a deep golden crust before turning the pieces. That color equals flavor later.

Step 3 - Slow Down With the Onions

Once the beef is browned, I push it aside and lower the heat. Then I add the onions and thyme. I cook them slowly for about 8 to 10 minutes.

This is where I used to rush. Now I don’t. The onions need time to soften and release their sweetness. When they look tender and smell amazing, I add the garlic and cook it briefly.

Step 4 - Add Flour and Build the Base

I sprinkle in the flour and stir everything so the beef gets coated. This helps give the stew body later without making it heavy.

Then I pour in some of the water or stock and scrape the bottom of the pot. Those browned bits stuck there are pure flavor. You want them back in the stew.

Step 5 - Add the Stout and Herbs

I pour in the stout and add the bay leaf. The smell changes immediately. It becomes deeper, richer, almost toasty.

I bring it to a gentle boil, cover the pot, and transfer it to the oven for about an hour.

Step 6 - Add the Vegetables

After the first hour, I take the pot out and add the carrots and potatoes. I cut them into large chunks so they don’t fall apart during the long cooking time.

I add a bit more water, cover it again, and return it to the oven for another 1½ hours.

Step 7 - Finish Without the Lid

For the last 10 minutes, I remove the lid. This lets the sauce thicken slightly and concentrate.

At this point the beef should be fork tender. If it isn’t, I give it more time. Stew doesn’t care about schedules.

Step 8 - Serve It Simply

I ladle it into bowls and usually add a little chopped parsley if I have it. Most of the time I serve it with warm bread to soak up the broth because leaving that behind feels like a crime.

Tips

Choose the right cut of beef.
Tougher cuts like shoulder work beautifully here. They break down during slow cooking and become incredibly tender.

Don’t skip browning.
This is the step that builds the stew’s personality. Pale meat equals flat flavor.

Let the onions actually cook.
If they’re still sharp and crunchy when you add liquid, the stew never develops that mellow richness.

Cut vegetables large.
Small pieces turn mushy after hours in the oven. Big chunks stay intact and satisfying.

Low and slow is the rule.
If the stew cooks too fast, the beef tightens instead of relaxing. Gentle heat makes all the difference.

It tastes even better the next day.
I don’t know the science behind it, but the flavors settle and deepen overnight.

You can thicken it differently if needed.
If I want it gluten free, I skip the flour and stir in a little cornstarch mixed with water near the end.

How I Serve It and Handle Leftovers

This stew is a full meal on its own. You don’t need sides unless you want them. I usually just add bread because dipping is half the experience.

If I’m making it for guests, I cook it earlier in the day and let it sit. Reheating gently on the stove actually improves it, which takes a lot of pressure off.

Leftovers keep well in the fridge for several days. I store them in a sealed container and reheat slowly with a splash of water if it thickens too much.

It also freezes surprisingly well. I portion it out so I can pull one container when I don’t feel like cooking. Future me is always grateful for that decision.

More than anything, this is the kind of recipe that reminds me cooking doesn’t have to be complicated to be meaningful. A pot, some time, and a handful of honest ingredients can turn into something that feels like you worked much harder than you did.

And every single time I make it, the house smells like I’ve been cooking all day on purpose. Which, in this case, I have. Totally worth it.